If you're like most people, your first encounter with hoisin sauce involved the Chinese dish mu shu pork, in which the sauce serves as a dipper for meat-enclosed pancakes. Used this way (and even in dishes), this bean-paste ingredient is too sweet, I find. That's why I came up with this sprightly lime-flavored version. The acidic kick of the lime bounces off the sauce's sweetness to create a delicious "new" hoisin. I've also added aromatics to the sauce to ensure it's well rounded- and versatile.
Makes about 2 cups.
Lasts 2 weeks, refrigerated.
1/2 cup plus 2 tablespoons grapeseed or canola oil
2 tablespoons minced garlic
1 tablespoon peeled and minced fresh ginger
2 cups hoisin sauce
1/2 cup fresh lime juice
Kosher salt and freshly ground black pepper to taste
- Heat a wok or large sauté pan over medium heat. Add the 2 tablespoons of oil and swirl to coat the pan. Add the garlic and ginger and sauté until soft, about 2 minutes. Add the hoisin sauce and stir to prevent burning. Cook, stirring, for 1 minute, then add the lime juice.
- Transfer the mixture to a blender and blend, drizzling in the 1/2 cup oil. Season with salt and pepper. Cool thoroughly and use or store.